Heirloom Tomato BLTA Salad with Salmon Belly Bacon, Avocado, Hand-Torn Croutons
8 ounces salmon belly trim (save fillet for another meal)
1 tablespoon brown sugar
1 tablespoon kosher salt
1 tablespoon ground black pepper
1 teaspoon chili flake
1 teaspoon liquid smoke
In a medium bowl combine all ingredients and mix well. Cover and refrigerate 24 hours. Slice salmon into one-inch square pieces. In a medium saute pan over medium-high heat, add 3 tablespoons canola oil. Add salmon pieces and fry until crispy. Remove from pan and lay on paper towel until ready to use.
Hand Torn Croutons
1 loaf artisanal bread
1/2 cup olive oil
1 1/2 teaspoon kosher salt
black pepper to taste
Preheat oven to 350 degrees F. Using a bread knife remove crust from bread and discard. Tear the bread into little pieces and place in large bowl. Drizzle half the olive oil on the inside edge of bowl and using your hands fold the bread into the olive oil. Repeat this step until olive is used. Add salt and pepper and toss. Place bread on baking sheet in an even layer. Bake in oven for 7 minutes; remove from oven and toss. Bake 5 more minutes or until croutons are crisp.
4 cups arugula
2 avocados, sliced thin lengthwise
2 large heirloom tomatoes, sliced into 6 pieces each
1/4 cup favorite vinaigrette
Using 4 salad plates, add 3 slices tomato to each plate. Add fan of half the avocado in center of each plate. In a medium bowl toss arugula with vinaigrette and mound on top of avocado. Add salmon bacon and torn croutons. Finish with a splash of balsamic vinegar and a sprinkle of sea salt.